INGREDIENTS:

DIRECTIONS:

Heat oven to 325°F.

Season ribs with salt and pepper. Place on a rimmed baking sheet and cover tightly with foil. Bake for 1 1/2 hours until ribs reach an internal temperature of 195°F. Let cool. This can be done the day before.

While the ribs bake in the oven, blend the garlic, honey, brown sugar, 1/2 can of chipotle chilies with sauce, BBQ sauce, and lime zest and juice. Blend until smooth. Set aside.

Preheat grill to medium-high and place the ribs on the grill, basting with sauce mixture and turning frequently until well coated with sauce and slightly charred – about 10 minutes. Transfer to cutting board and top with additional sauce, chopped cilantro, and a squeeze of limes.

Optional steps to remove the membrane from our Ribs:

Turn the slab to the bone side and slide a butter knife between the membrane and the bone at one end of the rack.

Lift the membrane slightly until it tears.

Grip the membrane using a paper towel and gently begin to peel it off, trying not to rip it.

The membrane may peel off in one long strip, or you may need to remove it in smaller pieces.

COOKING TIP

Save a little sauce on the side for dipping.

Chipotle Glazed Spare Ribs

Spare ribs so good, there won’t be any to spare.

SERVINGS

6

PREP TIME

25

MIN

COOK TIME

1

HR

40

MIN

TOTAL TIME

2

HRS

5

MIN

DIFFICULTY

Easy

INGREDIENTS:

2 racks FARMER JOHN® Pork Spareribs, membrane removed

6 closed chopped garlic

1 cup honey

1/2 (7 0z.) can chipotle chillies in adobo sauce

1/2 cup BBQ sauce

zest and juice of 2 limes

cilantro

DIRECTIONS:

Heat oven to 325°F.

Season ribs with salt and pepper. Place on a rimmed baking sheet and cover tightly with foil. Bake for 1 1/2 hours until ribs reach an internal temperature of 195°F. Let cool. This can be done the day before.

While the ribs bake in the oven, blend the garlic, honey, brown sugar, 1/2 can of chipotle chilies with sauce, BBQ sauce, and lime zest and juice. Blend until smooth. Set aside.

Preheat grill to medium-high and place the ribs on the grill, basting with sauce mixture and turning frequently until well coated with sauce and slightly charred – about 10 minutes. Transfer to cutting board and top with additional sauce, chopped cilantro, and a squeeze of limes.

Optional steps to remove the membrane from our Ribs:

Turn the slab to the bone side and slide a butter knife between the membrane and the bone at one end of the rack.

Lift the membrane slightly until it tears.

Grip the membrane using a paper towel and gently begin to peel it off, trying not to rip it.

The membrane may peel off in one long strip, or you may need to remove it in smaller pieces.

INGREDIENTS:

DIRECTIONS:

Heat oven to 325°F.

Season ribs with salt and pepper. Place on a rimmed baking sheet and cover tightly with foil. Bake for 1 1/2 hours until ribs reach an internal temperature of 195°F. Let cool. This can be done the day before.

While the ribs bake in the oven, blend the garlic, honey, brown sugar, 1/2 can of chipotle chilies with sauce, BBQ sauce, and lime zest and juice. Blend until smooth. Set aside.

Preheat grill to medium-high and place the ribs on the grill, basting with sauce mixture and turning frequently until well coated with sauce and slightly charred – about 10 minutes. Transfer to cutting board and top with additional sauce, chopped cilantro, and a squeeze of limes.

Optional steps to remove the membrane from our Ribs:

Turn the slab to the bone side and slide a butter knife between the membrane and the bone at one end of the rack.

Lift the membrane slightly until it tears.

Grip the membrane using a paper towel and gently begin to peel it off, trying not to rip it.

The membrane may peel off in one long strip, or you may need to remove it in smaller pieces.